生シフォンロールケーキの作り方【ジューシーマンゴー入り☆】Chiffon rollcake｜Coris cooking

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: whipped topping

Greek yogurt reduces calories while maintaining creaminess

Prepare the chiffon roll cake batter by mixing egg yolks, vegetable oil, milk, and honey in a bowl until well combined.

Sift in the cake flour and all-purpose flour into the egg yolk mixture and mix until the batter is shiny.

In a separate bowl, beat the egg whites until soft peaks form, then gradually add granulated sugar while continuing to beat until stiff peaks form.

Fold 1/3 of the meringue into the batter gently, then fold in the remaining meringue until just combined.

Pour the batter into a lined baking sheet and smooth the top. Bake in a preheated oven at 160°C (320°F) for about 20 minutes.

Once baked, drop the cake from a height of about 3 cm to release steam, then cool for 5 minutes before removing from the pan.

Cover the surface of the cake with plastic wrap and let it cool completely at room temperature.

For the whipped cream, beat the heavy cream with powdered sugar until soft peaks form.

Once the cake is cool, invert it onto a new piece of parchment paper and remove the original parchment.

Spread whipped cream over the cake, then arrange the cut mango pieces on top and roll the cake up tightly.

Cut the rolled cake into desired sizes and serve.

Cooking Techniques

Spice Level:

Dietary

Allergens